Chef Laura Frankel

Yid.Dish: Crema di Zucca (Pumpkin Soup)

Yes, yes, we’re featuring two soup recipes in a row on The Jew & The Carrot – but what is fall without an abundance of warm, creamy soups?!

Yid.Dish: Duck, Duck Goose(berry)!

As a chef, summer is my favorite time of the year. I do not enjoy the weather so much (read: I hate the heat), but I love the gorgeous, unusual fruits and vegetables in the market.

Yid.Dish: Spotlight On: Charoset

There has been a lot of talk about charoset on The Jew & The Carrot lately. Reader Maddie commented: “I’ve always anticipated the crunch of the matzah mixed with the tangy zip of the apples, cinnamon, and raisins….mmm, can’t wait!”

Yid.Dish: Persian Chiffon Cake

The saffron in the cake adds not only its distinctive beautiful color but also an elegant earthiness.

Yid.Dish: Pumpkin Risotto

Melt the butter with the olive oil in a medium sauce pan. Add the shallots and garlic and cook over low heat until translucent. Add the rice and stir to coat the grains with the butter.